Features

Gale’s former business, the Duchess of Spotswood, put the suburb on the culinary map. At first Gale wasn’t sure about opening up in a shopping centre, although he does love the suburbs. The presence of Bertie’s Butcher in the suburban complex, in which Darren Moncrieff is a partner, helped convince Gale of its merits. Moncrief is also a partner in Meet Patty.

The meat from Bertie’s Butchers is free-range and minced for the burger joint daily.

The beef is Habbies Howe’s grass-fed Black Angus from the Strathbogie Ranges. It’s rolled into patties, slapped on the grill, has cheese melted over it and is rested for two minutes before going onto the bun.

Meet Patty’s bacon is Greta Valley free-range Berkshire pork smoked by Sebastian Jurcan. The chicken burgers are made with Bannockburn free-range chooks. The team also pickles okra and habaneros in-house, which it supplements with McClure’s Pickles.

The bread’s a milk-bun-brioche hybrid to cut down on sweetness but to achieve a cloud-like texture. A smoked-charcoal roll is used for the vego black-bean and beetroot burger. Cheese is pretty simple: straight-up Kraft.

The simple fit-out, designed by The Colour Club in Sydney, uses pegboard black furniture and a features a large neon pickle.